RAVIOLI WITH LEMON, PEAS AND PANCETTA
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Meanwhile, cook the pancetta in a large nonstick skillet over medium-high heat, turning, until browned and crisp, 8 to 10 minutes. Remove to a paper towel-lined plate and wipe out the skillet.
- Add the ravioli to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain gently.
- Combine the butter and lemon zest and juice in the reserved skillet over medium heat. Add the peas, ravioli and 1/4 cup of the reserved cooking water; toss to coat. Stir in the pecorino and toss. Season with salt and pepper. Add more cooking water, 1 tablespoon at a time, to loosen.
- Divide the ravioli, peas and any sauce among shallow bowls. Sprinkle with more pecorino. Crumble the pancetta and scatter over the ravioli. Top with basil.
Nutrition Facts : Calories 420, Fat 27 grams, SaturatedFat 15 grams, Cholesterol 102 milligrams, Sodium 696 milligrams, Carbohydrate 25 grams, Fiber 4 grams, Protein 18 grams, Sugar 5 grams
SHERRIED BLACK BEANS WITH SAFFRON RICE
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Clean the beans, removing all stones or chaff. Rinse them well. In a pot large enough to hold the beans plus water to cover, let them soak, overnight.
- In a medium size saucepan, over medium heat, saute the salt pork just until it begins to brown. Add the onions and chiles and continue to cook until soft, about 5 to 7 minutes. Add the garlic and continue to cook, about 1 to 2 minutes.
- Drain the beans and add fresh water to cover them. Add the contents of the saucepan to the pot of beans. Bring to a boil, then reduce the heat. Simmer, covered, for 1 1/2 hours. Add the salt and simmer, uncovered, for about 30 minutes, or until tender. Watch the beans carefully, and stir once or twice to be sure they do not stick to the bottom of the pan.
- Remove 1 cup of the beans, place them in a blender, and blend until smooth. Stir them back into the pot along with the sherry. Add freshly ground black pepper, and serve with Saffron Rice.
- Heat the oil in a medium size saucepan, over a medium heat. Add the rice and onion and stir until the grains are coated with oil and the onion is turning translucent. Do not allow the rice to brown. Stir in the salt and saffron, and slowly pour in the water. Cover tightly, and cook over low heat until all the liquid has been absorbed and the rice is tender, about 20 minutes.
- Set aside, covered, for 5 minutes. Before serving, stir well to make sure the saffron is well mixed throughout the rice.
SHERRIED BLACK BEAN BISQUE
This is from my 365 Ways to Cook Vegetarian cookbook. I recently bought a bottle of dry sherry for another recipe and I'm on the hunt for other recipes to use it up... I love black bean soup, so here is another recipe for me to try! You can use plain yogurt in place of the sour cream in this recipe. I bet this could be adapted for the crock pot.
Provided by dicentra
Categories Black Beans
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a blender or food processor, puree the beans with their liquid and broth until smooth. Transfer to a large saucepan.
- Cook over medium heat, stirring, for 5 minutes. Add sherry, cumin and cayenne. Cover and simmer for 5 minutes. Add half-and-half and heat through.
- Ladle into bowls. Swirl 1 tablespoon of sour cream into each bowl and garnish with sliced scallions.
Nutrition Facts : Calories 458.8, Fat 11.6, SaturatedFat 6.6, Cholesterol 28.7, Sodium 377.8, Carbohydrate 45, Fiber 13.7, Sugar 1.8, Protein 18.4
SHERRIED BLACK BEAN SOUP
When I was first introduced to the Mexican author Laura Esquivel, I didn't realize who she was. After one of NTWH's performances, she told me she wanted to write on our behalf. "Are you a writer?" I queried. Much to my embarrassment, in her humility she simply answered "Yes." A fellow Jesuit whispered into my ear, "Dunderhead, she's the author and screenwriter of Like Water for Chocolate." We have since become great friends. She cooks for me often, and shows me the warmth and love of all of Mexico from her kitchen. This Sherried Black Bean Soup has a Mexican tang.
Provided by Food Network
Time 4h50m
Yield 8 servings
Number Of Ingredients 16
Steps:
- In a large, heavy saucepan, bring the beans and 4 cups of water to a boil. Boil briskly for 2 minutes, then remove from the heat and let stand, covered, for 1 hour.
- In a 5-quart Dutch oven, melt the butter. Add the onions, celery, carrot, and garlic, and cook until soft but not browned. Add the ham hock, the remaining 4 cups water, parsley, salt, cayenne pepper, cloves, mustard seed, bay leaf, and beans (with their liquid). Bring to a boil, cover, reduce heat, and simmer for about 3 hours.
- Remove the ham hocks and let cool slightly. Remove and discard bay leaf. Place about half of the beans with about 1 cup of the liquid from the soup in a blender or food processor. Process until smooth. Return the puree to the soup in the Dutch oven.
- Remove the ham from its bone and add the meat to the soup. (Discard fat, bones and skin.) Reheat the soup over medium heat. Stir in the sherry. Serve hot soup with choice of garnishes to sprinkle on top.
SHERRIED BLACK BEAN SOUP WITH CUMIN CREME FRAICHE
Steps:
- cover beans by 2" in heavy pot. bring to boil. remove from heat,cover,let stand 1 hour. drain, transfer to bowl. saute sausage till cooked through. transfer sausage to med bowl, leaving drippings. add oil to drippings;add veggies, saute till golden. add sherry and simmer till halfed. add beans, broth, hock, bay leaves and thyme. simmer till beans tender, 1 1/2 hours. discard bay leaves. transfer 2 cups beans to blender, cool slightly and puree. return to pot.add lime juice. remove hock and put meat into soup. season with salt and pepper. whisk cream with cumin. serve soup with green onion and cream.
SHERRIED BLACK BEAN SOUP WITH SHRIMP
Make and share this Sherried Black Bean Soup With Shrimp recipe from Food.com.
Provided by KathyP53
Categories Black Beans
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cover six 4" skewers with water and soak for 2 hours.
- Put the beans in a medium saucepan, add enough water to cover by 2" and bring to boil. Reduce the heat to low and simmer the beans until tender, about 2 hours; add water as needed to keep beans subnmerged. Pour off all but 2 1/2 cups of the cooking liquid.
- Meanwhile, in a medium skillet, heat 3 tablespoons of the olive oil. Add the onion, garlic, and green pepper and cook over moderate heat until the vegetables are softened, about 6 minutes. Add the cumin and oregano and cook, stirring, until fragrant, about 2 minutes.
- Scrape the vegetables into the saucepan of beans and add the cream, sherry, vinegar and 1 tablespoons of the cilantro. Working in batches, puree the beans in a blender until very smooth. Return the soup to the saucepan and season with salt and pepper; keep warm.
- Light a grill. In a small bowl, toss the shrimp with the remaining 1 tbsp of olive oil and 1 teaspoons of cilantro and the mint. THread 1 shrimp onto each skewer and season with salt and pepper. Grill the shrimp over a hot fire until curled and lightly charred, about 1 minute per side. Pour the soup into tall shot glasses and garnish each glass with a grilled shrimp.
- The soup can be refrigerated for up to 3 days and reheated gently.
Nutrition Facts : Calories 306.2, Fat 17.1, SaturatedFat 6, Cholesterol 35.8, Sodium 22, Carbohydrate 27.7, Fiber 6.4, Sugar 2, Protein 10
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